Authentic Whole Wheat Jamaican Coco Bread
3 hours 20 minutes
884 reads
About Authentic Whole Wheat Jamaican Coco Bread
Transport yourself to the sun-kissed shores of Jamaica with the irresistible aroma of freshly baked Coco Bread. This authentic whole wheat recipe delivers a slightly sweet, fluffy texture that’s a true taste of the Caribbean.Made with wholesome whole wheat flour, rich coconut milk, and a touch of coconut sugar, this Coco Bread offers a delightful twist on a beloved classic. Enjoy it warm with savory fillings or savor its simple goodness all on its own.Easy-to-follow instructions ensure a perfect golden-brown crust every time. Get ready to impress your loved ones with this versatile treat – a true taste of island life!
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Recipe Time & More
Prep3 hours
Cook20 minutes
Total3 hours 20 minutes
Ingredients
Dry Ingredients
- 2 1/2 cup Whole Wheat Flour whole
- 1 1/2 tbsp Coconut Sugar
- 1/2 tsp Salt
- 1 1/2 tsp Yeast instant
Wet Ingredients
- 1 cup Coconut Milk from about two coconuts, thick
- 4 tbsp Butter melted
Instructions
- In a large mixing bowl, combine the whole wheat flour, coconut sugar, salt, and instant yeast.
- Gently warm the coconut milk in a small saucepan over low heat. It should be warm to the touch, but not hot. This helps activate the yeast later.
- Remove the warmed coconut milk from the heat and stir in 2 tablespoons of the melted butter.
- Pour the warm coconut milk mixture into the dry ingredients.
- Mix with a spatula until a rough, sticky dough forms.
- Lightly flour a clean kitchen counter. Turn the dough out onto the floured surface.
- Knead the dough for 10 minutes, adding a little more flour if needed, until it becomes smooth and elastic. Kneading develops the gluten, which gives the bread its structure.
- Grease a large bowl with some of the remaining melted butter. Place the kneaded dough in the bowl, turning to coat.
- Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
- Once doubled, punch down the dough to release the air. Divide the dough into 6 equal pieces.
- Shape each piece into a round ball, then roll it out into a 1/8-inch thick circle.
- Brush each circle with melted butter, then fold it in half. Brush the top with more melted butter.
- Place the folded dough pieces on a baking sheet lined with parchment paper.
- Let the coco bread rise for another 15-30 minutes in a warm place. This second rise creates a light and airy texture.
- Preheat the oven to 325°F (160°C).
- Bake for 20-22 minutes, or until golden brown.
- Brush the baked coco bread with a little more melted butter and let it cool on a wire rack. This helps keep the crust soft.
- Serve warm, filled with your favorite Jamaican patty or other accompaniments.
Recipe Notes
Good To Know
- To speed up proofing in cold weather, microwave water for 2 minutes or until it boils. Cover and place the bowl containing the bread dough in the microwave for the dough to double in size.
- Instead of folding the dough over, you can shape it into small buns.
- Oven temperature and baking times vary. Adjust according to your oven.
Expert Tips
- For a softer crust, brush the bread with melted butter immediately after baking.
- Add herbs or spices to the dough for extra flavor. Consider rosemary, thyme, or garlic powder.
- Use a thermometer to ensure the internal temperature of the bread reaches 200°F (93°C) for full doneness.
Storage Instructions
- Store leftover bread in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.
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Recipe Nutrition
Calories: 314kcalCarbohydrates: 37gProtein: 8gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 20mgSodium: 267mgPotassium: 277mgFiber: 6gSugar: 2gVitamin A: 237IUVitamin C: 0.4mgCalcium: 25mgIron: 3mg
Rajeswari Annamalai
Articles: 100
6 Comments
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I made 1-2 the recipe and made six mini breads with it. I wanted to test this for sharing during Christmas dinner. They came out light and fluffy and very yummy! I used brown sugar in place of the coconut sugar and margarine instead of butter. I absolutely recommend making this!!! Very easy and VERY delicious!
Glad to hear this. Thanks for sharing the feedback.
This looks so appealing! Thanks for sharing.
What a delicious idea! Thanks for sharing.
Great recipe! I’m eager to try it.
Very well explained.